Mackerel with Vinegar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the apple cider vinegar, olive oil, soy sauce, minced garlic, grated ginger, sugar, salt, and pepper. Whisk the ingredients together until the sugar dissolves.
3. Place the mackerel fillets in a large zip-top bag. Pour the vinegar mixture over the mackerel. Seal the bag, forcing out any excess air, and massage gently to ensure the fish is evenly coated. Marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more flavor.
4. While the fish is marinating, prepare a baking dish by lining it with aluminum foil for easy cleanup.
5. Remove the mackerel from the marinade and place them skin-side down in the prepared baking dish. Arrange the lemon slices and rosemary sprigs over the fish.
6. Pour the remaining marinade over the fish in the baking dish. This will help enhance the flavor and keep the fish moist as it cooks.
7. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the fish flakes easily with a fork. Avoid overcooking, as mackerel can become dry.
8. Once cooked, carefully remove the baking dish from the oven using oven mitts. Let the fish rest for a few minutes before serving.
9. Serve the mackerel warm, with the baked lemon slices and a drizzle of the sauce from the dish. Pair with steamed vegetables or rice for a complete meal.
10. Tip: When squeezing lemon over the cooked fish, hold a spoon above the fish to catch any seeds that might drop.